Best Little Stuffed Vegetables Provencal Recipes

PETITS FARCIS - PROVENçE STUFFED BAKED VEGETABLES

Petits Farcis - Provençe Stuffed Baked Vegetables image

These stuffed vegetables are typical fare from Provençe - the region that hugs the Mediterranean coastline in the South of France. Vegetables, olives and olive oil are used in abundance in Provençe, and this recipe really captures the sun and fragrance of this much-loved area! There are numerous recipes for these famous stuffed vegetables, but this one is my favourite.......all that is needed is crusty bread and a glass of wine, et voila - an excellent light dinner or summer lunch. I have stipulated baby "round" courgettes (zucchini) and tomatoes in this recipe, but you can also use onions and aubergines (eggplant) as well.

Provided by French Tart

Categories One Dish Meal

Time 1h25m

Yield 8-10 petits farcis, 4-5 serving(s)

Number Of Ingredients 14

Ingredients

4 -5 round courgettes
4 -5 large beefsteak tomatoes
4 tablespoons olive oil
2 red onions, peeled and finely chopped
2 -4 garlic cloves, peeled & crushed
450 g good quality sausage meat
50 g tomato puree
4 tablespoons white wine
2 tablespoons flat leaf parsley, chopped finely
50 g parmesan cheese, grated
100 g fresh breadcrumbs
salt
fresh ground black pepper
parsley (to garnish) or basil leaves (to garnish)

Steps:

Pre-heat oven to 200C/400F/Gas 6.
Grease a roasting tin or a tian (earthenware dish) with some olive oil.
Cut the tops of the courgettes and tomatoes, keeping the lids.
Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
Place the courgettes and tomatoes into the oiled tin or tian.
Chop up the tomato and courgette flesh finely and place into a bowl.
Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
Season well with salt and freshly ground black pepper.
Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!

Nutrition Facts : Calories 1067.6, Fat 78.3, SaturatedFat 24.1, Cholesterol 171, Sodium 1848.1, Carbohydrate 42.3, Fiber 6.7, Sugar 13.2, Protein 47

PROVENCAL VEGETABLE GRATIN

Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Steps:

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
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